Eggplant Italiano:
Coat 1/2 in. thick slices eggplant with beaten egg white, then instant mashed potato flakes.
Place on wire rack on a baking sheet. Coat slices with nonstick spray (use oil mister if you have one); season with dried oregano, salt and pepper.
Bake at 425 for 30 minutes. Turn, spray, season and bake 10 minutes more, or until tender and golden. Serve with marinara sauce.
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